Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté and a Dipping Sauce

Ali Segersten Apr 16, 2013 9 comments
Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté

We have a garden full of vibrant, tender collard greens right now—lush, green leaves that inspired me to create these nourishing raw wraps filled with pumpkin seed pâté and served with a gingery cashew butter dipping sauce. These wraps are a refreshing, plant-powered meal that’s naturally grain-free, gluten-free, and full of flavor and texture. Even my children enjoy them! Well—my 8-year-old thinks they're just okay, and the littlest one prefers to nibble on the pâté and cucumber strips, but the rest of the gang devours them with delight.

Collard greens are not only a beautiful vehicle for wraps, they’re also part of the cruciferous vegetable family—alongside broccoli, kale, and Brussels sprouts. This powerful group of vegetables supports the body's natural detoxification systems and helps reduce inflammation, thanks to compounds like sulforaphane and indole-3-carbinol. Their sturdy yet tender leaves make them ideal for wrapping just about anything: from raw veggie fillings and hummus to grilled fish, leftover stir-fries, or fresh herbs and rice noodles. Simply trim the thickest part of the stem, blanch if needed, and you’ve got an easy, nutrient-dense wrap that adds both texture and healing benefits to your meal.

I know I haven’t been posting here as often lately. Life with a curious one-year-old and four other children doesn’t leave much time for writing. But we’re working on a brand-new website behind the scenes, which I can’t wait to share with you soon! If you'd like to stay connected and see what I’m cooking in real time, come join me over on Instagram.

In the meantime, I hope you enjoy this vibrant, cleansing collard wrap recipe. It’s simple, nourishing, and easy to adapt to whatever you have on hand.

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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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Comments

These were winners on a multi-day mountain bike trip--so refreshing and satisfying. Had the pate and sauce made a day in advance and stored in the cooler, and chopped up the veggie ingredients in the morning and wrapped them together tightly in our daypacks for the ride. Our companions weren't satisfied to taste ours only once. Good thing we brought plenty to share!

I am fighting a 21 yr old, serious, autoimmune illness and have decided to try to go gluten-free. I just wanted to say that I thank my lucky stars that I found this wonderful amazing incredible website. Thank you so much for making it.

Do you or anyone who reads this have a suggestion as to where to get pumpkin seeds. All the ones available to me through or UNFI co-op and the ones at the store are from China. Any sources in the US would be great! Thanks

Collard wraps are one of my most favorite raw recipes!! I am so excited to try your version.
Thanks.
Peace and Raw Health,
Elizabeth (fellow Mommy of 5)

Just what I needed for Friday night dinner, thanks! Also, thanks for the blog post. We've been missing your culinary magic.

What could be used instead of cilantro? yuck ;) no parsley either! any suggestions???

Can I use the coconut aminos in Phase Two of the elimination diet and or coconut vinegar?

Mmm, These look great! My 1-year-old likes the pumpkin seed pate from the new book a lot. I am still trying to figure out what to feed her in the grain department (we've delayed somewhat), and I sometimes can't think of new things. So far, the only "grain" I've introduced is the soaked sourdough teff injera. We didn't do grain purees as first food. We're trying to move in the direction of soaking/sprouting all the grains, but it does take some forethought. What is your 1-year-old eating these days? (And how did they get to be 1 already?!)

Looks and sounds super delicious! Our kind of food. Thanks for sharing cannot wait to try it! Have a Lovely day :)

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